Cranberry Margarita Cookies

Cranberry Margarita Cookies

1. Sift the egg yolks, you can use a spoon to assist in pressing down

2. Scrap it off with a spoon and put it in a bowl for later use

3. The butter is softened and icing sugar is added to beat

4. Add the sifted egg yolk and stir until fully incorporated

5. Low-gluten flour + corn starch mixed and sieved

6. Stir well, cover with plastic wrap and put in the refrigerator for 30 minutes

7. Add chopped dried cranberries and stir evenly

8. After stirring

9. Divide into small balls of about 10 grams

10. Press it with your thumb to form the shape as shown in the figure

11. Put it on a baking tray with greased paper, preheat the middle layer at 175 degrees for 20 minutes

Tips:

Wait until the biscuits are cold before they feel crispy. They are a bit soft when they are hot. Don’t take a bite when they’re hot and mistakenly think that you are making them wrong.